大家好，歡迎來到農村美食課堂，鮑魚燜雞，這道菜的分量真的很大！鮑魚、雞肉、蟲草花、紅棗、枸杞、干貝、瑤柱、菌菇、冬瓜，光是看一眼就覺得好豐盛。

今天呢，就來給大家分享一下如何在家做這道鮑魚燜雞。食材準備：鮮活的鮑魚、土雞、蟲草花、紅棗、枸杞、干貝、瑤柱、菌菇以及冬瓜。

第一步就是處理鮑魚了，買回來的鮮活鮑魚要提前一天放在淡鹽水中泡發。把鮑魚的內臟清理干凈之后，再用牙刷將殼子表面刷洗干凈，然后在上面劃上幾刀，這樣可以更好地入味。接著就可以把鮑魚放入鍋中煮熟，撈出來之后切成小塊備用。

接下來就是處理雞肉了，先把雞肉切塊清洗干凈，然后冷水下鍋焯水。等湯色變白時，撈出雞肉控干水分備用。炒鍋燒熱放油，放入冰糖小火慢慢熬制融化，倒入雞塊翻炒均勻，讓每一塊雞肉都裹滿糖色。加入適量清水，大火燒開后轉中小火慢燉至雞肉軟爛，再放入鮑魚繼續燜煮一會。

這時候就可以開始準備配料了，把蟲草花、紅棗、枸杞、干貝、瑤柱、菌菇全都洗凈備用。等到雞肉燉得差不多的時候，就把所有的配料倒進去，再次煮沸收汁即可出鍋。

這道鮑魚燜雞不僅鮮美可口，而且營養豐富。鮑魚含有豐富的蛋白質、維生素及鐵、鈣、磷等多種礦物質元素，具有滋陰補陽的功效；雞肉富含優質蛋白，能夠強身健體；而紅棗、枸杞則有補血養顏的作用。這些食材搭配在一起，簡直就是養生的一頓大餐！

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如果你也喜歡這道鮑魚燜雞的話，那就趕緊去試試吧！對了，在燉雞的時候記得一定要多放一點水，因為鮑魚會很吸水，不然就會干鍋了。最后一步收汁也要注意，一定要留點湯汁拌飯吃，超級好吃哦！

下面是制作鮑魚燜雞的具體配料配方，想吃的朋友可以參考學習制作喲！

鮑魚 8小只，三黃雞 半只，姜 5片，蒜 3-4瓣，鹽 適量，糖 適量，蠔油 適量，料酒 2勺，老抽 1勺，生抽 1勺，蔥 3根，洋蔥 半個。